Ingredients:

• 6 6 oz fillets of white fish ( flounder, sole, pompano )
• 6 12 x 12" pieces of parchment paper
• 1 small red onion sliced thin
• 2 scallions sliced thin
• 1 zucchini juilienned
• 1 red pepper diced
• 2 cloves of garlic minced
• 2 TBS diced fresh chives
• 2 TBS extra virgin olive oil
• 1/2 cup white wine
• salt & fresh black pepper
• 2 sliced lemons

Directions: Preheat oven to 375F

1. Use a dinner plate as a template and cut the parchment into 6 circles
2. Place the red onion,scallions,zucchini,red pepper, garlic, chives and olive oil in a bowl and toss together
3. Place one fillet in the middle of each parchment circle, above the centerline
4. Spinkle salt & pepper on the fillets, divide the veggies and place on top of each fillet
5. Put 1 TB of white wine , and 1 slice of lemon on top of each fillet
6. Fold the parchment in half so the edges meet, double fold the edges together carefully, seal well so steam does not escape. You should have 6 half moon parcels of fish
7. Put the parcels on a large baking sheet
8. Bake until the fish is cooked through about 10-15 minutes depending on the thickness of the fillets
9. For a little drama, serve the parchment parcels directly on individual plates, cut open the top to let the steam escape

Serving Suggestion:
Oven roasted Brussel sprouts are a tasty, healthy side dish

Ingredients:

• 1 1/2 lbs small brussel sprouts trimmed
• 2 TB extra virgin olive oil
• 1 tsp salt
• 1/4 tsp pepper

Directions: Preheat oven to 375F

1. Toss  brussel sprouts with olive oil, salt and pepper
2. Place the brussel sprouts on a baking pan
3. Roast until tender and brown about 20-30 minutes